Yield: 1 dozen
|1 cup||Packed dark brown sugar|
|1 tablespoon||Baking powder|
|½ teaspoon||Baking soda|
|⅛ teaspoon||Ginger; or cloves|
|1¼ cup||Pumpkin puree; (10 oz)|
|½ cup||Soy milk|
|Egg replacer equiv of 2 eggs|
Preheat the oven to 350 degrees. Lightly oil muffin pan.
In a large bowl, mix 1c flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves. Add the pumpkin, soy milk, egg replacer and margerine.
Beat with an electric mixer until blended. Add the remaining flour and beat well. Pour the batter into the muffin pan, filling the cups ⅔ full.
Bake 1 hour, or until an inserted toothpick or fork comes out clean.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-24-95